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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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Traditional barbecued pork sandwiches are livened up with cumin and corn. Alongside a green salad and chips, this is a hot and hearty meal that's sure to please. Ingredients:
1 boneless pork shoulder butt roast (4 pounds) |
1 tablespoon canola oil |
3 medium onions, chopped |
3 garlic cloves, minced |
1 teaspoon salt |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1/3 cup water |
1/4 cup cider vinegar |
2 cups barbecue sauce |
1 can (15-1/4 ounces) whole kernel corn, drained |
16 hard rolls, split |
Directions:
1. In a Dutch oven, brown roast in oil on all sides; remove. Keep warm and set aside. Saute onions in drippings until tender. Add garlic; cook 1 minute longer.
2. Return roast to Dutch oven. Add the salt, cumin, oregano, water and vinegar. Cover and bake at 350° for 2-1/2 to 3 hours or a meat thermometer reaches 160°.
3. Remove meat and shred with two forks; set aside. Skim off excess fat from pan juices. Stir in the barbecue sauce, corn and reserved pork; heat through. Serve on rolls. Yield: 16 servings.
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